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Gochujang

Gochujang
Alternative namesRed chili paste
Place of originKorea
Associated cuisineKorean cuisine
Main ingredientsGochu-garu (chili powder), glutinous rice, meju-garu (fermented soybean powder)
Other informationHS code: 2103.90.1030
Korean name
Hangul
고추장
Hanja
苦椒醬
Revised Romanizationgochujang
McCune–Reischauerkoch'ujang
IPA[kotɕʰudʑaŋ]

Gochujang[a] or red chili paste[3] is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (red chili powder), glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process.[4] Traditionally, it would be naturally fermented over years in jangdok (earthenware) on an elevated stone platform called jangdokdae in the backyard.

  1. ^ "gochujang". OxfordDictionaries.com. Oxford University Press. Archived from the original on April 16, 2017. Retrieved 15 April 2017.
  2. ^ a b "gochujang". Cambridge Dictionaries (Online). Cambridge University Press. n.d.
  3. ^ National Institute of Korean Language (30 July 2014). 주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안 (PDF) (in Korean). Archived from the original (PDF) on 23 January 2019. Retrieved 25 February 2017.
  4. ^ "gochujang" 고추장. Doopedia (in Korean). Doosan Corporation. Retrieved 17 April 2017.


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Gochujang Catalan Kočchudžang Czech Gochujang Danish Gochujang German Γκότσουτζανγκ Greek Gochujang Spanish گوچوجانگ FA Gochujang Finnish Gochujang French Gochujang GL

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